Soy-Free Birria Burrito
Indulge in the bold and comforting flavors of this Soy-Free Birria Burrito, a savory twist on a classic Mexican favorite. Made with tender, slow-braised lamb shoulder simmered in a fragrant adobo sauce crafted from guajillo and ancho chiles, this recipe delivers rich, authentic taste without any soy. Paired with fluffy white rice, hearty black beans, and melted Monterey Jack cheese, the burrito is wrapped in a soft flour tortilla for the ultimate handheld meal. Perfectly customizable and ideal for family dinners or meal prep, this recipe strikes the balance between tradition and convenience. Garnished with fresh cilantro and a squeeze of lime, these burritos offer an irresistible combination of smoky, tangy, and savory flavors that will elevate your dining experience. If you’re seeking a crowd-pleasing soy-free Mexican dish, this one's sure to impress!
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Recipe Information
Ingredients
- 2 pounds Lamb shoulder
- 5 pieces Dried guajillo chiles
- 3 pieces Dried ancho chiles
- 1 medium Onion
- 4 pieces Garlic cloves
- 2 pieces Bay leaves
- 2 teaspoons Ground cumin
- 1 teaspoon Oregano
- 0.5 teaspoon Ground cloves
- 0.25 cup Apple cider vinegar
- 4 cups Beef broth
- 6 pieces Flour tortillas
- 0.5 cup Chopped fresh cilantro
- 4 pieces Lime wedges
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Black beans
- 2 cups Cooked white rice
- 1 cup Shredded Monterrey Jack cheese
Instructions
Prepare the chiles by removing the seeds and stems. Toast them in a dry skillet over medium heat until aromatic, about 2 minutes.
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for 15 minutes until softened.
Drain the chiles and transfer them to a blender. Add the garlic, half of the onion, cumin, oregano, ground cloves, vinegar, and 1 cup of beef broth. Blend until smooth to create the adobo sauce.
In a large pot, season the lamb shoulder with salt and black pepper. Sear each side over medium-high heat until browned, about 5 minutes per side.
Remove the lamb from the pot and set aside. Chop the remaining half onion and add to the pot, cooking until soft and translucent.
Return the lamb to the pot along with the adobo sauce. Add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2 hours, or until the lamb is tender and easily shreddable.
Once cooked, shred the lamb using two forks, removing any excess fat. Combine the shredded lamb with some of the cooking liquid to keep it moist.
To assemble the burritos, lay a flour tortilla on a flat surface. Place a portion of cooked rice, black beans, shredded lamb, and Monterey Jack cheese in the center.
Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito.
Repeat with the remaining tortillas and filling.
Optional: Briefly toast the burritos on a skillet, seam side down, for a crispy exterior.
Serve the burritos warm, garnished with chopped cilantro and lime wedges.
Nutrition Facts
Calories |
4567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.8 g | 324% | |
| Saturated Fat | 117.1 g | 586% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1007 mg | 336% | |
| Sodium | 10347 mg | 450% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 9.5 g | ||
| Protein | 284.6 g | 569% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1832 mg | 141% | |
| Iron | 44.3 mg | 246% | |
| Potassium | 5904 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
